Agave nectar is a multipurpose sweetener obtained from the core of the Mexican Agave cactus. Agave nectar or syrup resembles honey, ranging in color from pale to dark amber, but it is slightly less viscous and dissolves easier in liquids.  

Light agave nectar has a mild, neutral flavor and can be used in place of refined sugar to sweeten a wide range of food and drinks.  Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, similar to molasses, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes.

One of the most health-promoting properties of agave nectar is its favorable glycemic profile. Its sweetness comes primarily from fructose, the sugar that occurs naturally in fruits and vegetables. The carbohydrate in agave nectar has a lower glycemic index, which provides sweetness without the unhealthful blood sugar spike caused by many other sugars. Agave nectar is a natural sweetener that can be used in moderation to replace higher-glycemic and refined sugars. The calories in agave syrup are the same as white sugar, ~20 calories per teaspoon. However, agave nectar is about 25-45% sweeter than sugar so less is needed to get the same sweetness in most recipes.

To substitute Agave Nectar for sugar:
Granulated Sugar:
For each cup of white sugar called for, use 2/3 a cup of agave and reduce other liquids by 1/4 to 1/3 cup.

Brown Sugar:
For each cup of brown sugar called for, use 2/3 cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of brown sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.
 
Agave nectar may cause baked items to brown more quickly, so reduce oven temperatures by 25° and increase baking time slightly.